How To Make Vegan Cheese That Tastes Like The Real Deal

As Vegans, we might not want to admit it, but cheese is the glue of the culinary world. It’s hard to think of a meal that isn’t enhanced by the addition of cheese. It goes well with pasta, it’s delightful on salads and adds body and flavor to any number of sandwiches, pies and savory treats.

Hell, you can even make a cake out of it. So if you don’t want to miss out on a world of flavor, you’re going to need to learn how to make vegan cheese.

Like, yesterday.

Because learning how to make vegan cheese opens up a whole world of possibilities. So let’s start with the basics.

Parting Wheys

Vegan cheese is designed to emulate the taste of cheese without the somewhat fiddly hassle of having to draw milk from another sentient being. Real cheese begins with a type of milk protein known as casein. Adding rennet – a group of enzymes found in stomach acid – curdles the milk, separating it into two constituent parts know as curds and whey. It’s the curds that go on to make all those tasty cheesy comestibles.

None of which has anything to do with how to make vegan cheese.

In the vegan version, plant proteins, such as soy, solidified vegetable fats, nutritional yeast, agar, tapioca, and various nuts sideline the casein; the addition of emulsifiers or thickeners completes the process.

Of course, in the case of manufactured vegan cheese, the end product is often highly processed, which is why it’s such a great idea to learn how to make vegan cheese in the first place.

Cheese Frame

I know what you’re thinking. Why bother? Why go through the rigmarole of learning how to make vegan cheese when the real deal is so readily available?

Well, for those of us already committed to a plant-based diet, the answer is obvious. For the rest of you, well, consider this.

Veganism on a plate

There’s a reason why vegans tend to live longer than their carnivorous brethren.

The primary drive behind veganism centers on a refusal to support the mistreatment of animals. But it’s also true to say that cutting out meat and dairy offers a variety of health benefits.

Nutrition condition

In terms of nutrition, veganism offers a variety of benefits.

Because you are eliminating animal products from your diet, you’ll experience the nutrition that comes with plant-based foods. Vegan diets are more abundant in fiber, antioxidants, potassium, folate, magnesium, and specific vitamins. At least, they are when it is a well-balanced vegan diet. The overconsumption of vegan muffins has the same predictable results as eating too many non-vegan muffins.

Still, sensible plant-based diets seriously aid weight management. Studies have shown that vegans have a lower body mass than non-vegans. Veganism reduces the risk of heart disease, help with arthritic pain management, and has also been shown to improve kidney function and lower blood sugar levels.

So sure, figuring out how to make vegan cheese might be great for your health!

Chaste sensation

And if that doesn’t sway you, then consider this. Vegan cheese is delicious.

I know, you probably think that vegan alternatives to your favorite foods can’t be all that good. After all, nothing ever beats the real thing. Right?

Maybe not.

Vegan alternatives don’t always taste identical to the products they replace, but that’s not necessarily a bad thing. We’re conditioned to flock to the familiar yet often surprise ourselves by trying something new.

The fact that you’re looking into how to make vegan cheese is a good start. Perhaps even the first step towards a whole new world of delectable vegan dining!

How to Make Vegan Cheese

Of course, when we’re looking at how to make vegan cheese, there is no one-size-fits-all set of instructions. There are thousands of different types of cheese out there in the world of dairy, and they come in all kinds of textures, flavors, and colors. Actually, truth to tell they are mostly all the same color, but the point is well-made regardless.

Vegan cheese is no different. There’s a veritable smorgasbord of types available to try.

The Vegan Cheddar

If you want to know how to make vegan cheese, why not start with vegan cheddar? Cheddar is likely the most popular type of cheese out there, so it only makes sense that we would start with the vegan alternative for this favorite.

Don’t be put off by what might at first seem like some strange ingredients. It’s the final product that counts.

Throw in the optional extras if you want to make a spicy red pepper vegan cheddar.

Ingredients

To make a 21-ounce block of vegan cheddar, you’ll need the following:

• One cup of raw cashews
• 1/3 cup of water
• Five tablespoons of lemon juice
• Two tablespoons of coconut oil
• 1/4 cup of tahini
• One tablespoon of soy sauce
• One tablespoon of tomato paste
• Two teaspoons of apple cider vinegar
• Two 1/2 teaspoons of salt
• One tablespoon of Dijon mustard
• 1/4 cup of nutritional yeast
• One teaspoon of garlic powder
• Two teaspoons of onion powder
• One cup of water
• One tablespoon of agar agar powder (make sure you use the powder and not the flakes!)
• 1/8 teaspoon of cayenne pepper (optional)
• 1/2 teaspoon of smoked paprika (optional)
• One medium red pepper, deseeded and chopped (optional)

You’ll need a blender, saucepan, and a dish of whatever shape you choose (for the mold of your vegan cheese!) sprayed with non-stick spray.

Instructions

1. Make sure that you have your blender handy for this step. You’re going to want to add the cashews, 1/3 cup of water, coconut oil, lemon juice, tomato paste, soy sauce, apple cider vinegar, salt, Dijon mustard, nutritional yeast, onion powder, and garlic powder (along with the red pepper, cayenne pepper, and smoked paprika if you are using these) to the blender. Blend the ingredients until smooth, leaving them in the blender afterward.
2. Put the agar agar powder and 1 cup of water into a saucepan and bring the ingredients to a boil. Keep stirring them. Once they are boiling, let the mixture simmer for 60 seconds.
3. Take the agar mixture away from the heat source, and pour it into the blender. Blend until smooth. At this point, you need to start working very quickly, because the batter is going to begin to set almost immediately once it is all together.
4. Pour the mixture very quickly into your greased dish
5. Smooth down the mix, and then put it into the refrigerator so that it can finish setting.
6. When you’re ready to serve it, turn the bowl upside down onto a plate to get it out of the bowl.

Mozzarella Vegan- Style

Who – aside from the lactose intolerant –doesn’t like mozzarella? It is, after all, the go-to cheese of most pizza aficionados. Indeed, learning how to make vegan cheese without due deference to mozzarella is a culinary crime of sorts.

Ingredients

To make delicious vegan mozzarella cheese, you’ll need the following:

• 1/2 cup of cashews
• One tablespoon of nutritional yeast flakes
• 1 1/2 tablespoons of Kappa carrageenan
• 1/4 cup of tapioca flour
• One tablespoon of lemon juice
• 1/4 cup of refined coconut oil
• 1 1/4 to 1 1/2 teaspoons of salt
• 1 1/2 cup of boiling water

Before you start putting the ingredients together, you’ll need a heat-safe dish that can hold at least three cups of volume.

 Instructions

1. Rinse the cashews under hot water for several minutes.
2. Put the water in a small pot, over a heat source so that it can boil.
3. Put the cashews, coconut oil, tapioca flour, nutritional yeast flakes, Kappa carrageenan, lemon juice, and salt into the blender. You should put the cashews in first, and then everything else on top of them.
4. Slowly pour the boiling hot water into the blender, making sure not to burn yourself. Put the lid on, and make sure that it is secure, again so that the hot water doesn’t splash in your face when you start the blender.
5. Blend the mixture until it’s completely smooth.
6. Your cheese is going to start solidifying very quickly once it’s mixed and starts cooling, so you’ll want to immediately transfer it to your mold once the mixture is uniform.
7. Put the dish in the refrigerator, so that it can chill. After about two to three hours, you can wrap it in paper towels and then plastic wrap. The flavor will be at its best after about a day or two, so ideally you should serve it then!

Cheeseless Swiss cheese

Swiss cheese is very distinctive. First of all, it has that firm, mild taste that makes it very different from other cheeses. Second of all, it’s full of holes, giving it a trademark look that separates it from all the other cheeses as well.

Believe it or not, you can make your very own vegan Swiss cheese. It’ll be delicious, too.

Real Swiss cheese is holy thanks to the bacteria necessary for the process releases carbon dioxide and creates air pockets within the cheese. With vegan Swiss cheese, you have to put the holes in yourself. Generally with a straw or apple corer.

However, that doesn’t mean it is any less worth making or worth eating! If you want to learn how to make vegan cheese, there’s no need to stay neutral here!

Ingredients

This recipe for vegan swiss cheese is easy and only requires a few ingredients. You’ll need the following:

• 1/2 cup of raw Brazil nuts (soaked, drained, and rinsed)
• 1/2 cup of filtered water
• 1/4 cup of nutritional yeast
• Two tablespoons of tahini
• Three tablespoons of fresh lemon juice
• One teaspoon of dry mustard
• 1/2 teaspoon of sea salt
• 1/2 teaspoon of garlic powder
• One tablespoon of onion powder
• 1/4 teaspoon of ground coriander
• 1 cup of filtered cold water
• 1 1/2 tablespoons of agar agar powder

Instructions

1. First, you’ll want to soak the Brazil nuts. You can either soak them overnight in lukewarm water or for about 30 minutes in hot water. When you’re done soaking them, drain them and rinse them.
2. Put your Brazil nuts, 1/2 cup of water, nutritional yeast, fresh lemon juice, dry mustard, tahini, sea salt, ground coriander, onion powder, and garlic powder into a blender. Blend it until it is entirely smooth, and then leave the dough in the blender.
3. Now, it’s time to make the agar gel; to do this, whisk the agar agar powder and cold water together in a saucepan. Let the mixture soak for 5 minutes, bring it to a boil, then right away lower the heat and let it simmer. While it’s simmering, whisk it for around five to eight minutes to activate the agar.
4. When thickened transfer it as quickly as possible to the blender. Blend the contents until they are uniform, and then pour the mixture into a container.
5. Cover the container, and allow the cheese to set in the refrigerator for two to four hours.
6. Once it has solidified, wrap your vegan Swiss cheese in wax paper and store it in a sealed container in the refrigerator. Then, comes the fun part. Poke it full of holes. Otherwise, people will ask, “In what way is this Swiss?”

Creamless cream cheese

If you are one of those people that think cream cheese isn’t really cheese then prepare yourself for a brutal dressing down.

Because it is.

Of course, vegan cream cheese doesn’t taste exactly like the cream cheese you probably know and love, but that doesn’t mean it isn’t scrumptious in its own right.

So no lesson in how to make vegan cheese is complete without a delve into the heady delights of everyone’s favorite bagel topper.

Ingredients

To make this vegan cream cheese, you’ll need the following:

• 1 1/2 cups of raw cashews
• 1/4 cup of unsweetened non-dairy yogurt
• One tablespoon of lemon juice
• One tablespoon of apple cider vinegar
• 1/2 teaspoon of salt

You can flavor this vegan cream cheese any way you want. For example, if you wish to make a chive and onion flavored vegan cream cheese, you can add three tablespoons of chopped chives and one teaspoon of onion powder.

Or if you like sweeter cream cheeses, you can use maple syrup, honey, or fruits. Get creative!

Instructions

1. The first thing you need to do is soak the cashews. You can either soak them for approximately 30 minutes in hot water or overnight in freshwater in the refrigerator.
2. Drain and rinse the soaked cashews. Put them into a food processor, along with the unsweetened non-dairy yogurt, apple cider vinegar, salt, and lemon juice. Blend the mixture until it is smooth.
3. Taste what you have, and add any additional lemon juice or salt that you feel would improve the taste, if you would like to do so. At this point, add any flavoring ingredients, such as chives and onion powder. Pulse the mixture until it’s uniform.
4. Now, you can serve your vegan cream cheese. You can spread it on bagels, store it covered in the refrigerator for up to five days, or freeze it if you want to keep it for a long time.

Dairy, Dairy Quite Contrary

Of course, this is not an exhaustive guide on how to make vegan cheese. Other cheeses are available. Gorgonzola, camembert, brie, perhaps even a sage derby or two. There’s no end to the inventive ways in which vegan chefs replicate and modify traditional foods.

And if the mood takes you, you can always experiment with new flavor combinations yourself. With vegan cheese, a little tweak goes a long way. Replicating a local specialty cheese might take some time and effort, but the results are often well worth it.

And you can’t ask for more than that now, can you?

What do you think of everything you’ve just learned about how to make vegan cheese? Let us know by leaving a comment!